Southern American
Southern Banana Pudding
Layers of homemade vanilla custard, ripe bananas and vanilla wafer cookies under a cloud of whipped cream - the potluck favorite done right.
- From-scratch vanilla custard
- Soft, cake-like layers
- Perfect for potlucks
Banana pudding is the dessert that disappears first at every cookout, and a from-scratch custard is what makes ours worth the effort. We lighten the cooled pudding with a little whipped cream so it turns silky and spoonable rather than stiff. Resting the assembled pudding for a few hours softens the wafers into tender, cake-like layers. Crumbled cookies on top add just enough crunch.
Instructions
In a medium saucepan, whisk together the granulated sugar, cornstarch and salt. Whisk in the milk until smooth, then whisk in the egg yolks.
Cook over medium heat, whisking constantly, for 7 to 9 minutes, until the custard is thick and bubbling. Let it bubble gently for 1 minute while whisking.
Remove from the heat and whisk in the butter and vanilla. Transfer to a bowl, press plastic wrap onto the surface and refrigerate for about 1 hour, until cool but not fully set.
Whip the heavy cream with the powdered sugar to soft peaks.
Fold about one-third of the whipped cream into the cooled custard to lighten it. Refrigerate the remaining whipped cream for the topping.
Peel the bananas and slice them 1/4 inch thick on a slight bias.
In a 2-quart glass dish, arrange one-third of the wafers in an even layer, top with one-third of the bananas, then spread with one-third of the custard. Repeat to make three layers.
Spread the reserved whipped cream over the top and crumble the 10 reserved wafers over the cream.
Cover and refrigerate for at least 4 hours or overnight, until the wafers have softened into tender layers.
Serve chilled, scooping deep to get every layer, within 24 hours for the best banana color.
Test kitchen tips
- To cool the custard quickly, set the bowl in an ice bath and stir every few minutes; it will be ready in about 20 minutes.
- Assemble up to 12 hours ahead. Leftovers keep covered in the refrigerator for 2 days, though the bananas will darken slightly.
- Swap half the wafers for shortbread cookies for a richer, more buttery version.
Nutrition per serving
- Calories
- 410
- Protein
- 6g
- Carbs
- 52g
- Fat
- 20g
- Fiber
- 2g
- Sugar
- 33g
- Sodium
- 190mg
Nutrition values are estimates calculated per serving. See our disclaimer.
